Champagnelemonade Recipes
CHAMPAGNE COCKTAIL
A delicious and refreshing drink. The combination of the ice cream and the champagne is very addictive.
Provided by aussiemum
Categories Breakfast and Brunch Drinks
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- Place the softened ice cream into a punch bowl. Pour in lemonade and champagne. Stir briefly then serve.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 15.5 g, Cholesterol 14.5 mg, Fat 3.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 31.2 mg, Sugar 13.6 g
PINK LEMONADE CHAMPAGNE PUNCH
Provided by Sandra Lee
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a large punch bowl, combine pink lemonade concentrate and Champagne. Stir to combine and dissolve frozen lemonade. Add sliced strawberries, peaches and mangoes to punch bowl. Ladle into glasses and serve.
PINK CHAMPAGNE PUNCH RECIPE - (4.2/5)
Provided by barbsjustagirl
Number Of Ingredients 4
Steps:
- Pour the champagne into a punch bowl. Stir in the ginger ale, lemonade concentrate and raspberries. Ladle into champagne glasses or punch cups and serve immediately.
CHAMPAGNE LEMONADE
Make and share this Champagne Lemonade recipe from Food.com.
Provided by KathyP53
Categories Beverages
Time 11m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put sugar and 1 cup water into a small saucepan and brin to a boil. Cook for 1 minute until sugar has dissolved. Turn off heat and allow sugar syrup to cool.
- In a pitcher, combine cooled syrup with lemon juice and remaining 2 cups of water and mix well. Fill a Champagne flute halfway with the lemonade and top with champagne. Garnish with a lemon slice.
Nutrition Facts : Calories 185.5, Sodium 6.9, Carbohydrate 31.4, Fiber 0.2, Sugar 27, Protein 0.2
CHAMPAGNE LEMONADE
Steps:
- Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.
- In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.
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4.3/5 (29)Category DrinkServings 15Total Time 15 mins
- Make a simple syrup by adding the sugar and water to a medium saucepan and bring to a boil over low heat. Stir mixture until the sugar dissolves, then remove from the heat and set aside to cool.
- Pour cold water and lemon juice into a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into champagne flutes, filling 1/2 to 2/3 of the way full and top off with champagne. Garnish the rims with lemon wedges!
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- Preheat the oven to 350°F. In a medium bowl, using an electric mixer, beat together the softened butter and sugar for about 1-2 minutes. You want the butter and sugar to be fully incorporated and nice and fluffy. Add the eggs, one at a time, beating to incorporate each egg before adding the next. Don't over mix in any way, just mix to incorporate.
- When ready to ice, whisk together all of the icing ingredients. Add more confectioners sugar if icing seems too thin. Drizzle or spoon the glaze over the top of the cake and allow it to set before transferring to a cake plate. Garnish with lemon zest if desired.
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